A few weeks ago at Cake & Loaf we decided to use some of Ontario's amazing strawberries to kick off preserving season! We have big plans for all sorts of sweet and savory jams and sauces. They will be available throughout the summer in the bakery, and we will be keeping some in our kitchen for Josie, Nicky, Julia and Maria to incorporate into their recipes. (Jam tarts! Strawberry danishs! Anything you can think of you'd love to see/eat?)
I've never made jam before, but it was actually much easier then I thought. It's definitely inspired me to use some of my own fruit from my backyard and make my own jam. The possibilities are endless. And the great thing about making your own preserves is that you know everything that went into them.
We took 11 pints of strawberries, washed and hulled them. They just look so gorgeous and fresh.
We made jam using pectin, a less time consuming method then without petin, and Josie told me it keeps that summer fresh berry taste! We squished up the berries (no picture of that, the hands were too messy!), mixed them in a giant pot with the pectin and lemon juice and brought it to a boil. Then add your sugar! We substitue half the sugar for honey, to add a little more flavour. We tossed a bunch of vanilla beans in there as well to up the flavor ante even more.
Once the sugar is all melted, you pour the jam into sanitized jars with this fancy jam-jarring tool then boil them to create a perfect seal and keep the jam fresh.
They just have to sit for a while to set and voila! Cake & Loaf's first batch of jam this summer! Strawberry Vanilla Honey. I can't wait to mix mine with yogurt and granola, or peanut butter and jam sandwich on Super Seed loaf (my favorite Cake & Loaf bread...so far!)
If you see a jar at the market stalls in the next few weeks, scoop it up and let us know how you liked it!
- Lindsay
